Yesterday’s article in the San Francisco Chronicle highlighted a key part of both food and sustainability – what to do with organic waste. The solution, working remarkably well in the Bay Area – composting! (And this was on the front page yesterday! Exciting – or maybe the economic news is just too depressing.) The comments to this article are particularly good – generally thoughtful, and often providing a lot of interesting info.
Food scraps are collected by residents and businesses, then put in the green bin for pickup with the garbage and recyclables. Made into compost, it’s then sold to area farmers for $12 a cubic yard. Because area resisdents and businesses pay for trash, but not compost or recycling pick-up, this system benefits everyone – less trash is put out, costing residents and businesses less. This drop in business is off-set by the income the companies get from selling the compost – and diverts about 105,000 tons of compostable matter from the waste stream each year.
105,000 tons out of landfills is a huge amount, and this is with far from everybody participating. Mayor Gavin Newsom is advancing an ordinance to the City Council making composting and recycling mandatory. How much organic matter would be prevented from going to landfills, if 105,000 tons is diverted with only 50,000 residential and 4,080 restaurants and large buildings are currently participating?
Best of all, this compost is apparently exceptionally rich in micronutrients and health fungi and bacteria. The crops fertilized with it have grown extraordinarily well and vibrantly, producing a bounty of vegetables to be sold and eaten within the Bay Area.
- significant progress towards re-using the food scraps that make up about 1/3 of San Francisco’s solid waste
- less food waste in landfills means less methane emitted in its decomposition
- cheaper garbage pick-up for participating houses and businesses
- green practices making a profit for the waste companies – sustainable for businesses, not just the environment
- exceptional compost, produced and sold locally, and very well-suited to Bay Area conditions
- delicious vegetables grown from the compost, sold to restaurants and individuals around the Bay.
(More images associated with the article availible here.)